Honey-Whipped Goat Cheese and Figs

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Infused with rosemary and topped with arugula, honey-whipped goat cheese and figs on toasted baguette slices make a simple sharable appetizer.

Honey-Whipped Goat Cheese and Figs

A few months ago I tried to have my groceries delivered, but it just wasn’t for me.

I am part of the dwindling sector of the population that actually enjoys going on a weekly run for food and all the essentials.

And I’m a total control freak. 

That applies to grocery shopping, but not all aspects of my life. I don’t have the capacity or time for that.

I want to be the one to pick out the substitutions of the shelves aren’t stocked with my preferred brands.

Honey-Whipped Goat Cheese and Figs

Why would I leave these big decisions up to a complete stranger to predict what I might like instead.

The other thing is that I have spent so much time in produce departments that I know what I’m looking for in terms of ripeness and appearance.

How else would I geek out in the fruits and veggies when I see exotic things like fresh figs?

For us Midwesterners, fresh figs are an instant trip to California or somewhere else with the perfect Mediterranean climate.

I take my fig selection very serious examining each one in my selected little box. When I see or feel one that’s not up to my standards, I will switch it out for another.

I know I am picky!

How To Make Honey-Whipped Goat Cheese And Figs

Usually when I buy figs I eat them in a salad like one with couscous and greens.

This time I pulled out the food processor to make honey-whipped goat cheese and figs instead.

I smeared the spread on toasted baguette slices and then added baby arugula.

For good measure, I drizzled on a bit more honey that I infused with fresh rosemary.

If you’re looking for a good appetizer or nibble to go with a glass of wine,  do a special something on toast like honey-whipped goat cheese and figs. 

Honey-Whipped Goat Cheese and Figs

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Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 8
Infused with rosemary and topped with arugula, honey-whipped goat cheese and figs on toasted baguette slices make a simple sharable appetizer.


  • For honey-whipped goat cheese
  • 4 ounces goat cheese at room temperature
  • 2 ounces cream cheese at room temperature
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • For serving
  • 1 tablespoon honey
  • 1 tablespoon water
  • 2 rosemary sprigs
  • 1 Baguette sliced
  • Baby arugula
  • 1 pound fresh figs sliced
  • Salt and black pepper


  • Combine the goat cheese, cream cheese, honey and salt in a food processor. Mix until light and whipped, about 1 minute.
  • In a small skillet over medium heat, simmer the honey, water and rosemary for a few minutes. Discard the rosemary.
  • Toast the sliced baguette. Spread with honey-whipped goat cheese and top with arugula and figs. Drizzle with rosemary-infused honey and season with salt & pepper.


Calories: 201kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 341mg | Potassium: 188mg | Fiber: 2g | Sugar: 15g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers & Snacks
Cuisine: Mediterranean
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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